Here we go again. Chocolate again. You must be wondering…just how many versions of chocolate cake does she have?? Well…I do so like to include chocolate in my diet whenever I can and, imho, there is no such thing as too many chocolate recipes.
I have had this recipe for years. It started off as a simple brownie recipe that is not overly sweet. Then one day, I decided to bring bananas to the party. If you have never tried bananas and chocolate, then it’s about time to try it. They make such a wonderful combination. Chocolatey… Bananaey… Chocolatey…
I was able to reduce the amount of white sugar used by 50g as the ripe bananas add to the sweetness of the brownie as well as help to keep it moist and fudgey. I haven’t tried reducing more than 50g. But I’m sure it’s doable.
185g unsalted butter
50g Cocoa powder
1/4 tsp salt
1.5 tsp vanilla essence
3 ripe bananas (about 175g)
2 large eggs
100g plain flour
1/2 tsp baking powder
In a large pot, melt the butter, browning it slightly. Add the cocoa powder while the butter is still hot. Stir with a whisk to combine. Add in the rest of the ingredients according to the way it is listed, stirring with each addition. Pour out onto a lined 8″ square pan and bake at 175c for about 25 min or until the toothpick you insert in the middle comes out sort of clean.
Cool before cutting. If you can wait.